Keto Canned Chicken Nuggets

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This high protein keto chicken nugget recipe turns a simple 12 ounce can of drained chicken into crispy, golden bites with 10 grams of protein each and zero carbs. You mix everything in one bowl, shape them by hand, and bake at 425 degrees for about 20 minutes. They come out firm on the outside, tender inside, and honestly taste like the kind of nuggets you used to make as a kid, just rebuilt with better macros.

What Makes This Actually Good

• Canned chicken is already cooked and drained, so you skip the entire prep step of cooking raw meat. Just open the can, squeeze out moisture, and mix.
• One large egg binds everything together while adding another 6 grams of protein without any noticeable eggy flavor.
• Shredded cheese plus grated parmesan creates a crispy golden crust at 425 degrees that actually holds up when you flip them halfway through baking.
• Zero net carbs and 10 grams of protein per nugget make this one of the most macro-friendly snacks you can pull together on a weeknight. If you want something more substantial, the Baked Chicken Nuggets are a solid alternative too.

Ingredients

• Canned Chicken Breast. The foundation of the recipe. Drain it well and press out as much moisture as you can, or the nuggets won’t hold together.
• Large Egg. The base of the recipe. Binds everything and adds protein.
• Shredded Cheese. Melts into the mixture and helps form that crispy outer layer during baking. Any shredded cheese blend works fine.
• Grated Parmesan. It’s what pushes the flavor over the top. A darker, aged parmesan gives you more intensity.
• Garlic Powder. Adds a warm, savory depth that makes the chicken taste baked instead of canned.
• Onion Powder. Complements the garlic and rounds out the seasoning profile without adding any carbs.
• Salt and Black Pepper. Just a pinch to bring everything together. Taste the mixture before baking and adjust if needed.

Reasons This Will Become Your Favorite Quick Nuggets

• Only 7 ingredients and every single one is something you already have in your kitchen or can grab on the way home from work.
• Each nugget delivers 10 grams of protein with zero carbs, making it ideal for keto and high protein diets.
• Bakes in the oven or air fryer. Use whichever appliance is closest to your counter. I usually reach for the air fryer when I’m making these or the Air Fryer Korean Chicken Thighs.
• The mixture comes together in one bowl with zero special equipment or fancy techniques.
• They reheat just as well in the air fryer, so meal prepping a batch for the week actually works.
• Works as a snack, a lunch side, or even an appetizer when you serve them with dipping sauces.

Pairing Ideas

• Ranch dressing or garlic aioli. These nuggets taste best with something creamy and tangy to dip into.
• Sugar-free ketchup. Keeps the keto macros intact while giving you that classic nugget experience.
• Coleslaw. A cold, crunchy side balances the warm nuggets and turns this into a full meal. You could also serve these alongside the Ground Turkey Fajita Wraps for a bigger spread.
• Cucumber salad with vinegar. Light and refreshing, it keeps the whole thing from feeling heavy.
• Sliced avocado on top. Adds healthy fats and makes the nugget feel more like a complete bite.

How to Switch It Up

• Baked not crispy enough. Toss the shaped nuggets in a light coating of almond flour or parmesan before baking for extra crunch.
• Want them spicier. Add a quarter teaspoon of cayenne pepper or smoked paprika to the seasoning mix.
• Dairy free version. Skip the cheeses entirely and add a tablespoon of nutritional yeast for a savory, cheesy flavor without any dairy.
• Bigger nuggets or bite sized. Shape them larger for a meal-sized portion or smaller for party appetizers with dipping sauce.
• Different seasoning profile. Swap garlic and onion powder for Italian herbs, taco seasoning, or everything bagel blend.

Things Worth Knowing

FAQs

Equipment Needed

• Winco Strainer with Single Fine Mesh, 8-Inch Diameter
• Nonstick Steel Baking Sheet, 17 x 11-Inch
• Glass Mixing Bowl
• Air Fryer (optional, you can also bake these)

Recipe

Keto Canned Chicken Nuggets

High-protein, low-carb chicken nuggets made with canned chicken and melted cheese. Each nugget packs 10 grams of protein for a quick, satisfying snack that comes together in just 55 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Rest Time 10 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Appetizers

Cuisine: American

Calories: 110

Ingredients Method Video Notes

Ingredients

  

• 1 can (12.5 oz) canned chicken breast (drained)
• 1 large egg
• 1/3 cup shredded cheese
• 4 tbsp grated parmesan
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Pinch of salt and black pepper

Directions

 

1. Set your oven to preheat at 425° F and prepare a baking sheet by lining it with parchment paper.
2. Open the canned chicken, then drain it thoroughly. Place the chicken in a fine mesh strainer and gently press out as much excess moisture as possible.
3. In a medium sized bowl, mix together the drained chicken with an egg, cheese, parmesan and seasonings
4. Scoop about a heaping tablespoon of the mixture and use your hands to mold it into a nugget-like shape. Gently press into the mixture if needed to ensure it stays together.
5. Bake for 18-22 minutes, flipping them over half way through.
6. If baking in the air fryer, bake on 370F for 10-12 minutes, flipping halfway.
7. Serve with your favorite dipping sauce.

Video

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best crispiness.

Nutrition Facts